Viticulture We plan the optimum harvest time for each varietal. The grapes are destemmed and pressed to obtain the juice. We add selected yeast to trigger fermentation, that takes place at a temperature of 15-17ºC. Once all the fermentations have taken place and the wines have been stabilised, they are then blended and the resulting wine is bottled along with the liqueur de tirage. The bottles are stacked in underground cellars (at a constant temperature of 17ºC) where the second fermentation takes place followed by a period of aging in contact with the lees. In total, a minimum of 12 months goes by before the riddling (decanting of the bottles to facilitate agglutination and eliminate yeast sediments) and subsequent disgorging, where the sediments deposited after the second fermentation are removed and a certain dose of expedition liqueur is added, which will determine the residual sugar content of the cava. The bottles are then sealed with cork tops.

Tasting NotesCava Brut, bright straw yellow with fine, delicate bubbles forming a persistent crown. Intense aroma of pineapple and stone fruit along with the more classic aromas of citrus fruit and apple from the traditional varietals. There are also predominant notes from its aging in contact with the lees (dried fruits and nuts, honey, toasted bread, etc.). A creamy texture on the palate with considerable body. A refreshing mouthfeel and lingering finish.

Winemaker's AdviceDrink cold (5-8ºC). If necessary, chill for a couple of hours in an ice bucket with water, salt and ice. Avoid sudden chilling in the refrigerator. The bottles can be stored upright.

Cellaring PotentialThis wine is ready to be enjoyed now. However, it will keep its freshness within one year of purchase.